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For
the Duck Egg Pasta
Note:
Duck Eggs have a larger and richer yolk producing
a more flavorful pasta.
1
duck egg
1 cup 00 flour
salt
1 tsp olive oil
Put
the flour in a large bowl or on a flat surface.
Make a mound and form a hole in the center of
the flour. Add the ingredients to the center
of the hole. Blend the duck egg into the flour
by moving in a circular path until the flour
has incorporated all the egg and a dry pasty
texture is achieved. Scrape all the mixture
onto a dry board. Using a dough scraper slowly
start to knead the pastry. Add more flour as
needed. Continue
to knead for another 3 minutes, remembering
to dust your board with flour when necessary.
Wrap the dough in plastic wrap and set aside
for 20 minutes at room temperature.
Cut
your ball in four equal portions and begin to
roll the dough out through a pasta maker till
the smallest setting is achieved. Cut the dough
with a large 4" cookie round.
Cook
the pasta for 3-4 minutes in salted boiling
water then arrange them on dry paper towels
set over a rack.
For
the Roasted Tomato Ragout
4
roasted heirloom tomatoes
1/2 cup rich veal stock or dark chicken stock
1/4 creme fraiche (or or heavy cream)
2 vidalia onions (red) or small spanish purple
onion
basil
4 medium zucchini blossoms
coarsely diced (optional)
1/4 cup freshly grated regiano parmesan cheese
1 crushed dried red pepper
salt and pepper to taste
Prepare
the roasted tomatoes are shown here.
Using either heirloom or fresh beefsteak tomatoes
if possible from a local greenmarket.
Coarsely
dice and saute Vidalia red onions or sweet Spanish
purple onions with garlic.
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Set
one pasta round on a plate and top it with
tomato ragout. Sprinkle a little basil and
freshly grated Parmesan Cheese. |
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Place
another pasta round on top... garnish
with more tomato ragout, basil and Parmesan
Cheese
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For
a larger portion repeat with a additional
layer(s). Drizzle the pasta with extra
virgin olive oil and extra parmesan cheese.
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Wine
Pairing: Dolcetto D'Alba
Science Behind
Food and Cooking
in the Kitchen
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